Results 31 to 40 of about 5,301,845 (195)

Lipase-catalyzed interesterification of triglycerides in a solvent-free process. I. Analytics and kinetics of the interesterification

, 2022
S.41-49 : Abb.,Tab.,Lit.The interesterification of lipids catalyzed by immobilized lipases is an interesting substitute to the chemical interesterification.
Luck, T., Bauer, W.
core   +1 more source

Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils

Grasas y Aceites, 2000
Micella interesterification of soybean and rapeseed oils was carried out using 0.2, 0.4 and 0.6 percentages of nickel catalyst, each at different temperatures of 60, 90 and 120ºC for 2, 4, and 6 hours. The proposed interesterification reaction conditions
Y. El-Shattory, R. S. Farag, Saadia M. Aly, Sherine M. Afifi   +3 more
doaj   +1 more source

Enzymatic and chemical synthesis of high mono- and diacylglycerol from palm stearin and olein blend at different type of reactor stirrers

Journal of the Saudi Society of Agricultural Sciences, 2020
The objective of this research was to synthesis structured lipid containing a high concentration of monoacylglycerol (MAG) and diacylglycerol (DAG) from palm stearin-olein blend.
Edy Subroto, Masrur Faida Wisamputri, Supriyanto, Tyas Utami, Chusnul Hidayat   +4 more
doaj   +1 more source

Effects of Diacetinmonoglycerides and Triacetin on Biodiesel Quality

Energies, 2023
Triacetin offers a higher added value compared to glycerol and can be obtained during the interesterification reaction between methyl acetate and triglycerides. In the same reaction, diacetinmonoglyceride is produced as an intermediate compound.
Abraham Casas, Ángel Pérez, María Jesús Ramos   +2 more
doaj   +1 more source

Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics

Food Technology and Biotechnology, 2015
The optimal physical, chemical and nutritional properties of natural lipids depend on the structure and composition of triacylglycerols. However, they are not always mutually compatible.
Mariel Farfán, Alfredo Álvarez, Alan Gárate, Pedro Bouchon   +3 more
doaj   +1 more source

INTERESTERIFICATION OF CRUDE PALM OIL BY THERMOMYCES LANUGINOSA: A MINI REVIEW [PDF]

, 2022
This paper reviews the interesterification of crude palm oil by Thermomyces lanuginosa. Interesterification also has several advantages such as producing the highest biodiesel production yield and the reaction for the synthesis of biodiesel is based on ...
Halim, Azamudin, Veny, Harumi, Sulaiman, Sarina   +2 more
core   +1 more source

Properties of vegetable oils modified by hydrogenation, interesterification and fractionation

Grasas y Aceites, 1992
The advent of techniques of chemical processing (hydrogenation and interesterification) and physical processing (fractionation) provides the manufacturer the capacity of modifying one or many physicochemical properties of an oil or fat.
M. A. Grompone
doaj   +1 more source

Techno-Economic Analysis of Interesterification for Biodiesel Production

, 2023
Interesterification is an alternative reaction for the production of fatty acid alkyl esters from triglycerides, a pathway that avoids unwanted byproduct formation.
Molly Dougher (14572214), Aseel M. Bala, Lindsay Soh (1497883), Molly Dougher, Lindsay Soh, Aseel M. Bala (14572217)   +5 more
core   +1 more source

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: II- pontos de amolecimento e fusão Structured lipids from chicken fat, its stearin, and medium chain triacyglycerol blends: II- softening and melting points

Química Nova, 2008
The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios ...
Ming Chih Chiu, Luiz Antonio Gioielli, Renato Grimaldi   +2 more
doaj   +1 more source

Interesterificação química: alternativa para obtenção de gorduras zero trans Chemical interresterification: alternative to production of zero trans fats

Química Nova, 2007
The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important
Ana Paula Badan Ribeiro, Juliana Maria Leite Nóbrega de Moura, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves   +3 more
doaj   +1 more source